Recipe: Quinoa Stuffed Peppers

You guys. It turns out I really, really like quinoa. You’re probably sick of almost all my recipes including it. But, as a vegetarian, it’s a really great source of protein and it’s just so damned delicious. So, deal with it.

I’ve made this for many, many people. Meat-lovers have raved that it’s just as good as their version (or better) and it’s so healthy and fresh. I’ve never had a complaint and it really only takes about an hour.

The biggest recommendation about this recipe? Make extra so you can eat leftovers for the week. It holds well and only gets tastier with time.

 

Quinoa Stuffed Peppers

  • 2 Red bell peppers (or your choice of color); seeded and cut in half lengthwise
  • 1 c. Quinoa (pre-cooked)
  • 1 t. Better Than Bouillon No-Chicken “paste” (or real bouillon if you’re not veg.)
  • Half of a medium zucchini; cubed
  • Half of a medium yellow squash; cubed
  • 1/2 c. Kale; in bite-sized pieces
  • 1 t. Coconut oil
  • Garlic salt
  • Onion powder (or real onions, if you prefer)
  • Salt
  • Pepper
  • Your favorite tomato sauce
  • Feta (for garnish)

 

Directions:

1. Preheat oven to 400 degrees.

2. Wash and cut peppers as instructed (I think a whole pepper is too much for me, so I halve them. Up to you.) Place in oven for 20 minutes to roast while prepping other ingredients.

3. Put 1 cup of quinoa in sauce pan with 2 c. of water (or cook according to package). Add bouillon to water to flavor. Add dashes of salt, onion powder and garlic salt to taste.

4. Sauté yellow squash, zucchini and kale in coconut oil (along with spices listed above) until soft. 5. Mix fully-cooked quinoa, veggies and a little tomato sauce together for your filling.

6. Stuff peppers with filling, top with a little tomato sauce and feta. Bake for 20-30 minutes at 300 degrees (times may vary depending on ovens, so keep an eye on them)

7. Enjoy.

 

As I say with every recipe, I’m a “little of this, little of that” person when cooking, so feel free to bump those ingredients either way. Or, add in different veggies.

Sorry, no pic for this post. Turns out, I’m always to eager to eat them to remember to take a photo. Yikes.

Sam works in advertising/marketing by day and moonlights with freelance writing, startup consulting, dating profile overhauls, and event planning. She lives in Columbus with her two dogs and spends her free time writing, drinking coffee and local beers, getting zen with yoga, catching a good concert, and laughing with friends. She doesn't give a shit if you're offended by lewd language, so #dealwithit.

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